Tim Moorehead

Built an 8-figure meat company from a freezer truck. No VC. No storefront. Founder: @BY_Butchers. Texas-based.

[Tim Moorehead @BackyardButcher]

Sometimes the "outdated" model is the one that actually works.

[Tim Moorehead @BackyardButcher]

@Beef Citrus and tomatillo on skirt is a killer combo. that acid breaks down the tough fibers and the salsa keeps it bright. skirt loves a hot fast sear and a hard slice against the grain.

[Tim Moorehead @BackyardButcher]

@TapRootsFood 4 toothed baby smacking her lips is the best dinner win there is. start em on real food early and they never look back. nothing better than watching a kid go to town on good beef.

[Tim Moorehead @BackyardButcher]

@LGCooks @Half_A_Pond Smoked steelhead benedict off leftovers is a power move. that smoke plays so well with a runny yolk and the spinach cuts the richness. repurposing yesterdays cook is the quiet chef flex.

[Tim Moorehead @BackyardButcher]

@feedlotmagazine Early treatment really is the whole ballgame here. catch it before the lungs scar and most calves pull through, wait too long and the damage is already baked in. watching the young ones close pays off.

[Tim Moorehead @BackyardButcher]

@TraegerGrills Cook tracking from your wrist is actually clutch on a long smoke. probe alerts mean you can step inside and not babysit the stall, that peace of mind is half the battle on brisket day.

[Tim Moorehead @BackyardButcher]

@Ford_Nick Hard to beat a T-bone honestly. only thing id put over it is a thick bone in ribeye, that cap is the best bite on the cow and the bone keeps it from drying out. two great steaks though.

[Tim Moorehead @BackyardButcher]

@HowToBBQRight Bacon really is foolproof when you quit fussing it. cold pan, low heat, let the fat render slow and it crisps even. cranking the heat is what burns the edges and leaves the middle floppy.

[Tim Moorehead @BackyardButcher]

@girlscangrill Hot and fast gets slept on for real. 275-300 and knowing when to wrap through the stall gets you a tender flat in way less time, bark holds up too. low and slow aint the only road to good brisket.

[Tim Moorehead @BackyardButcher]

card reader died about an hour into a stop today. went cash only and watched half the line peel off to find an ATM 12 miles out. most of em came back. the ones that did bought double. still hate that hour though.

[Tim Moorehead @BackyardButcher]

Choice to select spread doubled in 5 days. june 5 it was $10 a hundredweight, june 10 hit $17.58. thats the premium you pay for the grade. packers bidding it up means Choice beef is getting scarce, and that scarcity shows up at your counter not theirs.

[Tim Moorehead @BackyardButcher]

@bigpoppasmokers Gets used every weekend is the only gift test that matters. the stuff that ends up in a drawer was never the right call. tools, fire, good meat, anything that pulls dad outside and keeps him there earns its keep.

[Tim Moorehead @BackyardButcher]

@BBQNewsMagazine Part of the story beats sitting on a page, no argument. the brands people remember are the ones woven into where attention already is, not bolted next to it. its the same reason we hand out samples in person instead of just running banners.

[Tim Moorehead @BackyardButcher]

@JawaadMitchell @FireHatchRubs @DadsSeasonings Asian sticky ribs sound like a hit for real. that glaze lacquering up over smoke is hard to beat, and running chicken and hot links on the same cook is how you feed a crowd without babysitting one rack. solid spread.

[Tim Moorehead @BackyardButcher]

@DadsSeasonings @AnciraSalsa SPG on eggs is criminally underrated. salt pepper garlic does the heavy lifting on just about anything and breakfast is no different. that hit of italian and the salsa turns a plain omelette into an actual plate. solid way to open a tuesday.

[Tim Moorehead @BackyardButcher]

@TapRootsFood Curing then smoking for pulled pork is a great shout. the cure firms it up and seasons deep so it doesnt just fall apart bland, then the smoke carries it home. how long did you let it cure before it hit the pit?

[Tim Moorehead @BackyardButcher]

@HeathRilesBBQ @GatewayDrums A year to really understand a brand sounds about right. you can buy the name and the recipes overnight, the part customers actually love takes way longer to learn. respect for owning the mistakes out loud too.

[Tim Moorehead @BackyardButcher]

@bigpoppasmokers I AM the dad is the honest pick for most of us. every father i know just wants a quiet morning and a full grill, nobody asking him to drive anywhere. though a freezer full of steak never hurt the cause.

[Tim Moorehead @BackyardButcher]

@Beef Tough question, easy answer. smashburgers. cheap ground, screaming hot flat top, those crispy lace edges you cant fake at home. we cook em by the hundreds at pop ups and i still grab one every single time. never gets old.

[Tim Moorehead @BackyardButcher]

@Barricuda81 @Suzierizzo1 100% i’ll never let my little girl use a men’s public toilet ever

[Tim Moorehead @BackyardButcher]

@TapRootsFood Big man dinner energy is undefeated. nothing beats sitting down to a real plate after a long day, feeding your people off your own fire. thats the whole reason any of us do this.